10. Fingerling Potatoes
As their name implies, fingerling potatoes are long and narrow. They come in a variety of colors with skin that is red, white, orange or purple and flesh that is orange, yellow, purple, or white. These potatoes are waxy and firm, which means they hold up well in salads, soups, and stews. Scrub them well, slice in half lengthwise, and boil in salted water for about eight minutes, just until tender. Then transfer to a skillet with a dash of olive oil and garlic to sear them until golden brown and crispy.
9. Petite Potatoes
These cute little potatoes are spuds that are less than 1.5 inches in diameter. The beauty of these little taters is that they contain all the crispy, creamy goodness of their larger counterparts, but are small enough to cook quickly. Try tossing sliced petite potatoes with olive oil, salt, Worcestershire sauce, and rosemary and roasting in your oven for a delicious, savory treat.
8. Sweet Potatoes
Sweet potatoes can be orange, white, or purple. Although the terms “sweet potato” and “yam” are often used interchangeably, true yams are starchier, drier roots grown in Asia, West Africa, and the Caribbean. Sweet potatoes are high in antioxidants, beta-carotene, vitamin C, potassium, and vitamin B6. Try cutting them into sticks, tossing them with olive oil and salt, and roasting in the oven for delicious sweet potato fries. For a sweet treat, cut into cubes and roast in the oven with honey and cinnamon.